Pan-Seared Carrots

Pan Seared Carrots


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These yummy pan-fried carrots are so delicious. These carrots are seasoned with salt and pepper and cooked with just the right amount of butter. Try this recipe today!

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Chicago, IL

Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

6 servings


  • 30 baby carrots
  • 2 tbs olive oil
  • salt and pepper
  • 2 tbs unsalted butter
  • 2 sprigs rosemary

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Start by peeling the carrots and trimming them down.
Leave about an inch of the green top.
Heat the olive oil on medium heat in a large skillet.
Add the carrots and season with salt and pepper.
Cook the carrots, making sure to get all sides, for about 5 minutes.
Now add in the rosemary and butter and cook for another 5 minutes.
Carrots should be tender at this point.
Leave carrots on paper towels to drain.

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